- Dieser Rotwein aus besten Trauben passt vorzüglich zu Kürbis-Auflauf oder Nudeln mit Bratwurstklößchen
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- Ein frischer Rotwein, erstklassig als eleganter Sommerwein oder als Balkonwein (Terrasse geht auch!)
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More information about Refosco dal Peduncolo Rosso Friuli Isonzo DOC - Borgo dei Vassalli
The Refosco dal Peduncolo Rosso Friuli Isonzo from the Friuli-Venezia Giulia wine-growing region has a bright ruby red color in the glass. The bouquet of this red wine from Friuli-Venezia Giulia enchants with notes of blackcurrant and blackberry. If we trace the aromas further, forest floor is added.
This red from Borgo dei Vassalli is perfect for all wine drinkers who like it dry. However, it is never austere or brittle, as you would naturally expect from a wine in the upper price range. On the palate, this balanced red wine is characterized by an incredibly dense texture. Thanks to its vital fruit acidity, Refosco dal Peduncolo Rosso Friuli Isonzo is exceptionally fresh and lively on the palate. The finish of this youthful wine from the Friuli-Venezia Giulia wine-growing region is impressive with good length. There are again hints of blackberry and blackcurrant. In the finish, mineral notes from the gravel and limestone-dominated soils are added.
Vinification of the Borgo dei Vassalli Refosco dal Peduncolo Rosso Friuli Isonzo
The balanced Refosco dal Peduncolo Rosso Friuli Isonzo from Italy is a single-varietal wine made from the Refosco grape variety. The grapes grow under optimal conditions in Friuli-Venezia Giulia. Here, the vines dig their roots deep into limestone and gravel soils. After the grape harvest, the grapes are immediately taken to the winery. Here they are sorted and carefully crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. Fermentation is followed by maturation on the fine lees for several months before the wine is finally drawn off.
Suggestions for Borgo dei Vassalli Refosco dal Peduncolo Rosso Friuli Isonzo
This red wine from Italy is best enjoyed at a temperature of 15 - 18°C with vegetable couscous with beef meatballs, potato pan with salmon or duck breast with sugar snaps.